CORNBREAD DRESSING by Paula Roten

Cornbread dressing is the only kind of dressing to eat if you live in the South! None of that bread stuffing for us.  But dressing is as different as there are families who make it.  Some like it moist and spoonable while others like it stiff and sliceable.  Some people are dressing purists while others like pecans, cranberries, or even sausage added to theirs.  Need a dressing recipe?  Perhaps one listed below will appeal to you.


Slow Cooker Chicken and Dressing
1 stick (1/2 cup) butter
2 cups onion, chopped
2 cups celery, chopped
1 (10 inch) skillet of baked cornbread, cooled and crumbled
1 1/2 tsp. salt
1 tsp. poultry seasoning
2 tsp. sage
1/2 tsp. pepper
2 eggs, well-beaten
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 to 2 cups chicken broth
3 cups chicken, cooked and torn into pieces


Mix butter, onion, and celery into crumbled cornbread.  Add seasonings, soups, and eggs.  Pour chicken broth over this.  Layer half the dressing into slow cooker, then a layer of chicken, then the other half of the dressing, topping with chicken. Cook 45 minutes on HIGH. Then cut the temp to LOW and cook at least 5 hours.


NOTES: 
*If using Juffy cornbread, make 2 boxes of it.
*I like sage, so I use 2 T. of it.
*I use boneless thighs and chicken breasts, probably more than 3 cups.
*I mix everything together and then put it in the slow cooker (no layering).
*Can be combined in advance and frozen.
*Can be made without the meat.


Squash Dressing (my sister makes this every holiday)
2 cups cooked yellow squash
3/4 cup onion, chopped
2 cups cooked cornbread
1 can cream of chicken soup
2 eggs, well-beaten
1 stick butter
salt and pepper, to taste
cheddar cheese, grated (optional)


Cook onion and squash together until tender.  Drain.  Mix with all other ingredients.  Sprinkle cheese on top.  Cook approximately 30 minutes in a preheated 350 degree oven or until slightly brown. 


NOTES:
*I cook my squash and onion together until the water is cooked out.  Then I mash with a potato masher. Then I measure out 2 cups.            *I use cream of celery soup instead of cream of chicken.
*I like sage, so I add some, to taste.
*This can be assembled and frozen.
*This makes a great side dish any time of year!


Chicken and Dressing
Mix and put in a 3 quart casserole:
     6 oz. box cornbread stuffing with seasoning
     1 cup chicken broth
     1 stick margarine, melted


Mix and put over 1st layer:
     3 cups chopped, cooked chicken (5-6 breasts)
     1/2 cup chopped onion
     1/2 cup chopped celery
     1 (8 oz.) can chopped water chestnuts, drained
     1/2 cup mayonnaise
     salt and pepper, to taste


Mix and put over 2nd layer:
     2 eggs, well-beaten
     1 1/2 cups milk
     6 oz. box cornbread stuffing with seasonings


Cover and refrigerate overnight.  When ready to cook, spread on 1 can cream of mushroom soup.  Bake uncovered in a preheated 350 degree oven for 45-60 minutes.   Let stand 20 minutes before serving.


Cornbread Dressing
1/2 cup margarine
3 bunches of green onions, chopped
4 celery ribs, chopped
2 green peppers, chopped
1 recipe cornbread, cooked (10 inch skillet)

4 large eggs

5 (14.5 oz.) cans chicken broth
2 cans cream of celery soup
1 (16 oz.) pkg. Pepperidge Farm Herb Seasoned Stuffing


Melt margarine in skillet and saute green onions, celery, and pepper until tender. Crumble cooked cornbread in a large pan.  Stir in sauteed veggies, eggs, chicken broth, soup, and stuffing.  Put in two 9x13-inch pans.  Freeze one if desired.  Bake in a preheated 350 degree oven for approximately 1 hour or till slightly brown.